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St. Pats: Scones w/Smoked Salmon & Horseradish Cream

Source of Recipe

by Mercyteapot, from San Diego Union-Tribune/Christine Quigley


List of Ingredients

4 ounces cream cheese
1 to 3 teaspoons horseradish, to taste
1 teaspoon lemon juice
2 to 3 tablespoons whipping cream
3 spring onions, sliced thin
Salt and white pepper
2/3 cups unbleached flour
1/3 cup buckwheat flour
1/2 heaping teaspoon baking soda
1/2 teaspoon cream of tartar
1 tablespoon unsalted butter
6 to 8 tablespoons buttermilk plus additional buttermilk for brushing on
scones
Fresh dill sprigs
4 ounces smoked salmon


Recipe

Cream together cream cheese, horseradish, lemon juice and cream until light and fluffy; stir in onions and salt and pepper to taste. Cover and refrigerate 1 hour or overnight.

Preheat oven to 425 degrees.

To prepare scones, sift together unbleached and buckwheat flours, baking soda and cream of tartar. Add butter and blend until mixture resembles coarse oatmeal. Add enough buttermilk to form soft dough.

Turn dough out onto lightly floured board. Pat into 1/4-inch thick round. Cut into 11/4-inch rounds and place on parchment-lined baking sheets; brush with buttermilk.

Bake in preheated oven 6 to 8 minutes, or until golden brown. Remove to rack to cool.

Place dollop of horseradish cream on each scone. Top with sprig of dill that extends beyond scone and piece of smoked salmon.

Makes about 2 dozen canapes